You’ve never had a meatloaf recipe like this! This easy Hawaiian meatloaf with a pineapple chili sauce glaze is sweet and tangy. A unique main dish recipe your family will love!
Do you love meatloaf? I don’t make meatloaf enough, but I LOVE it. I don’t care if others are haters. I’ll take it made in a skillet or in the slow cooker and even Mexican flavored. There are so many different ways to make meatloaf…and today we have a new one for you to try!
I came across this Hawaiian meatloaf recipe in one of my favorite old church cookbooks dated 1977…the year I was born! This cookbook comes from a church just down the road where I grew up so I know several of the women who submitted recipes. Every single recipe I’ve tried has been amazing. This unique meatloaf recipe caught my eye because….pineapple! Although I don’t generally like meat and fruit mixed, I fell in love with this meatloaf immediately. Hopefully it will serve your family well!
Hawaiian meatloaf is one of the easiest dinners to make. The most important step is to make sure you have enough meat defrosted and ready to form into a loaf. We make this meatloaf with ground chuck (we try to buy 85/15 mix). Ground chuck is not as fatty as ground beef but still has amazing flavor. Mix all of the ingredients together, then shape into a loaf. That’s really all it takes!
**Pro Tip: Don’t overmix the meatloaf . The more you handle the meat, the more you are compressing it which makes it tougher. It may help to beat the egg in a small bowl first so that it mixes in easier. If you don’t mind getting your hands messy, the best way to mix is by hand.**
Bake the meatloaf at 350º Fahrenheit for about 60 minutes. The exact time it takes will depend on the shape of the loaf you make and the type of pan you use. Watch it carefully and cook it just until the internal temperature reaches 160º Fahrenheit. This is our favorite internal probe thermometer.
Then it is time for the glaze!
This easy glaze is just 2 ingredients: drained crushed pineapple and chili sauce. It’s sweet and tangy…a combo my family loves. Mix the 2 ingredients up and spoon it over the meatloaf. Return the meatloaf to the oven and bake for an additional 10-15 minutes. The final temperature of the meatloaf should be 165º Fahrenheit.
We do NOT cover our meatloaf while it is baking. If you watch the temperature closely, it should not be dry. And adding the glaze at the end of baking helps seal in those juices.
According to the FDA, the internal temperature of any ground beef recipe should be 165º Fahrenheit. Use a thermometer to test the meatloaf to make sure it is measuring done.
The key to making meatloaf that does not fall apart is to make sure it has a binder to bind the ingredients together. This recipe calls for both eggs and bread crumbs which act as a binder to hold the ingredients together. If your meatloaf is falling apart, it’s a sign that there may be too much liquid in the recipe.
Meatloaf is best when used within 3-4 days of baking when stored in the refrigerator.